I often have salads for lunch. They’re convenient, portable, healthy and can be made ahead. This salad is great as a side or top with some salmon or chicken for a full meal.

I use my Shallot, Orange and Molasses Vinaigrette on this and it’s fantastic.

Greek Style Kale and Farro and Blood Orange Salad

A recipe large enough to use for a week's worth of lunches or hearty enough to top with salmon to make a great dinner

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Prep Time: 10

Cook Time: 20

Cooling Time: 15

Total Time: 45

Course: Salad

Cuisine: Greek

Keyword: blood orange, farro, feta, Kalamata olives, kale

Servings:

Calories: 208kcal

Equipment

Ingredients

Salad

1 15.5 oz can chick peas
1 bunch kale
1 cup farro
2 cups water
2 tsp kosher salt
1 tbsp olive oil
2 cucumbers seeds removed
1 blood orange
1/2 cup olives i used a mix of kalamata and cerignola
1/2 cup feta cheese

US Customary - Metric

Instructions

Peel cucumber and scrape out seeds. Coarsely chop
Wash kale and dry well, Remove ribs and cut into strips
Coarsely chop kale and let sit on a towel to dry while working on the rest of the salad
Rinse chick peas and dry on towel
Rinse farro and add to pot with two cups of water, some salt and olive oil
1 cup farro, 2 cups water, 2 tsp kosher salt, 1 tbsp olive oil
Bring to a boil, reduce heat and simmer for twenty to twenty five minutes
Remove pot from heat and let cool
Segment the orange and cut into chunks
Assemble the cooled farro on a plate, add the kale, orange, chick peas, feta, olives and cucumbers
1 15.5 oz can chick peas, 1 bunch kale, 2 cucumbers, 1/2 cup olives, 1/2 cup feta cheese, 1 blood orange

Notes

Salads are my favorite lunch. I make enough to pack some lunches for the office for a few days. Just keep the oranges and dressing separate until you are ready to serve.